You can add different things to the whipped cream, and the original white cream becomes color. The amount of things added determines the depth of the color. You can choose jam or juice.

Whip whipped cream:

Put clear water into the freezer of the refrigerator in advance and freeze it into ice water, then take out the ice water (or the juice or jam you want to add) and prepare the cream. Cream should not be frozen in the refrigerator, but should be kept in the refrigerator.

Pour the cream into a clean container, add sugar, and add a few milliliters of rum according to personal taste.

Put the container with cream in ice water.

Beat the sugar evenly with electric egg beater at low speed, about several tens of seconds.

Turn the whisk to high speed until you can see clear lines.

Then continue to stir while observing, and don't overdo it. When the eggbeater is lifted, it can pull out a strong angle. At this time, the cream is very delicate and it is finished.